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Fortnum & Mason in London is to relaunch its third-floor bar 3’6 on May 1st, and in doing so will throw open the cocktail-making process to its guests.
Customers will be invited to design their own mixed drinks of any style - from Tom Collins to Old Fashioneds - picking their own base spirit and a flavouring essence, before adding "distilled seasonal ingredients".
The new Made to Measure feature aside, 3’6 (pronounced Three and Six) will also serve a menu of seasonal cocktails, drawing on locally sourced, ethical brands with a focus on regeneratively farmed products and low waste.
Among Mustafa Tumburi’s signature drinks are the AOC, with Dubonnet, Fortnum’s sparkling tea and an activated charcoal suspension, blended with Sapling x Fortnum’s vodka made from rescued citrus peel.
The Tesseract meanwhile twists the Vieux Carré, with ingredients including Nitrogen aged rye whiskey, armagnac, Knightor rosé vermouth and Countess grey tea.
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Also available are a list of refined classics, fermented highballs and spirits paired with sodas such as probiotic lemonade.
The venue, which will also double as an exhibition space, will be a coffee-led workspace by day and cocktail bar by evening.
3’6’s interiors, by French architect Arthur Mamou-Mani, are said to be environmentally sensitive, using renewable and compostable materials.